Red Chicken Salad

Directions

1. 1
   Score the chicken several times and rub the curry paste into each cut.
2. 2
   Cover and let chill overnight.
3. 3
   When ready to cook, heat a wok over medium heat, then add the chicken and cook for 5-6 minutes, turning once of twice, until cooked through.
4. 4
   Keep warm.
5. 5
   Heat a separate wok, then add 1 tablespoons of the oil.
6. 6
   Add the napa cabbage, bok choy, and savoy cabbage and stir-fry until just wilted.
7. 7
   Add the remaining oil, shallots, and garlic and stir-fry until just tender, but not browned.
8. 8
   Add the vinegar, chili sauce and soy sauce.
9. 9
   Remove from the heat.
10. 10
    Arrange the stir-fried vegetables on four serving plates.
11. 11
    Slice the chicken and arrange on top of vegetables and drizzle the hot dressing over the dish.
12. 12
    Serve immediately.